Step 1

Combine sherry, sultanas, raisins, currants and saffron in a small saucepan. Place over low heat and cook for 1 minute or until just heated through. Set aside for 30 minutes to infuse.

Step 2

Combine milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until frothy.

Step 3

Place flour and remaining sugar in a large bowl. Add sherry mixture, milk mixture, egg, butter and lemon rind, and stir with a wooden spoon until just combined. Turn on to a lightly floured surface and gently knead for 5 minutes or until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside in a warm draught-free place for 2 hours or until dough doubles in size.

Step 4

Preheat oven to 200°C. Grease a 10cm round (base measurement) cake pan and line the base with baking paper. Line the side with a double layer of baking paper, extending 15cm above the top of the pan. Turn dough on to a lightly floured surface and gently knead for 2 minutes or until smooth. Roll into a ball. Place in lined pan and set aside for 1 hour or until doubled in size. Bake in oven for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped. Turn on to a wire rack to cool.

Step 5

Combine icing sugar and extra milk in a bowl to form a smooth paste. Pour over the kulich and set aside to set. Cut into wedges and serve with paskha.